Sunday, November 7, 2010

Slurp du Jour: Home-cooked Duck Noodles

Sometimes home-made ad hoc noodle deliciousness cannot be topped (or can be topped, as it were). Such as was the case the other night when Ju Ju, pressed for time, threw the above bowl together for me. Vacuum-packed fresh noodles from Korea (which she's favored lately) were cooked and served in her standard pork neckbone soup broth with a few pickled vegetables and a mere kiss of Lao Ganma. It was amply topped with duck meat stripped from a Chinatown roast duck, and a couple of 荷包蛋 (fried eggs to you).

Who's knocking?

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About Me

Gary Soup is the nom de l'écran of Gary Stevens, a blogger, tweeter and sometimes poster to foodie web sites, usually blathering about Chinese food. He is a retired transport planner with an abiding interest in all aspects of Asian and other ethnic foods and their place in the world. He is married to a Shanghainese women who happens to be a good cook and consequently is well-grounded in Shanghainese "jia chang" cuisine. He is based in San Francisco, but spends as much time as he can in Shanghai and New York and can sometimes be seen prowling the streets of Montreal. He is the author of two articles on food in the guidebook "Urbanatomy: Shanghai" and has been a guest blogger for the Asian Art Museum on the food of Shanghai. He currently maintains two Blogger blogs, and posts to flickr and Instagram. Some earlier online efforts of Mr. Soup drift about the World Wide Web as cyberspace debris.